you can taste the red earth of guji in every cup from chaka coffee. these aren't just beans, they're heirloom varietals that have grown wild in ethiopia's highlands for centuries, untouched by modern breeding programs. when you walk into their bole roastery, the air hits you thick with fruity fermentation notes and wood smoke. their sidamo lots carry bright citrus that snaps against your tongue, clean and electric. this is coffee from its birthplace, handled by people who understand that some traditions shouldn't be improved, just honored.
curated by gautam khorana, editor · updated
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